Pasta w/ Shrimp & Asparagus

Pasta is a go-to dinner option when I want to get dinner on the table quickly.  This whole dinner took about 20 minutes to make from start to finish.

I started by boiling a large stock pot of salted water.  While the water was coming up to a boil, I chopped up a small bunch of asparagus into 3 inch pieces.  When the water was boiling, I blanched the asparagus for 1 minute.

I removed the asparagus to a bowl of ice water, and added 1 pkg of Tinkyada brown rice pasta(I used spaghetti) to the still boiling pot of water.

While the spaghetti was cooking, I made the sauce.  I heated up 3-4 tbsps of extra virgin olive oil in a skillet.  I know that seems like a lot, but this is a very thin olive oil based sauce, so use the very best oil.  I added 1 small chopped onion, and sauteed that for 1 minute.  I added 1 tbsp of minced garlic, stirred for 30 seconds, then added 8 oz of peeled, deveined shrimp, sliced in half lengthwise like you were butterflying them, but sliced too far.  I stirred those around for 1 minute, sprinkled on 1 tbsp crushed red pepper flakes, and added the blanched asparagus, a scoop of the pasta water, and 1/4 cup of wine.  Another minute or 2 in the pan, and the sauce was done.

I drained and rinsed the pasta, and served it topped with the sauce plus a sprinkling of grated parmesan.  So quick & easy.  Sometimes simple meals like these are just the ticket.  As an added bonus SB, who normally refuses to eat shrimp, had 2 helpings.

Thanks for popping in and cooking with me.  I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays, A Glimpse Inside's Catch a Glimpse Thursdays, and Somewhat Simple's Strut Your Stuff Party.